Controlled Synthesis of Tungsten Oxide Nanomaterials with Different Morphologies and Their Gas-Sensing Properties for Formaldehyde in Vegetables.

Formaldehyde is illegally applied to vegetables by vendors as a preservative to extend their shelf life, and it poses health risks to consumers. Herein, a series of WO with different morphologies were synthesized and employed as the sensing material in gas sensors to detect formaldehyde in vegetables rapidly. Among all the samples, the WO nanoplate sensor exhibited the best sensitivity (16.5@200 ppm), a rapid response/recovery time (10/12 s), superior selectivity, and a low limit of detection (500 ppb). This was mainly attributed to its abundant mesopores and large specific surface area, which enhanced the formaldehyde adsorption capacity and adsorption/desorption rates while providing more active sites, thereby improving the sensor's response speed and resistance variation range. The WO nanoplate sensor also achieved reliable formaldehyde detection in actual vegetable samples (baby cabbage). This study provides systematic guidance for optimizing the gas-sensing performance of functional materials. It establishes a foundation for developing rapid, non-destructive formaldehyde detection technologies applicable for vegetable quality control.